Diane Sauce

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Diane sauce, the classic creamy finish for steak Diane, is a rich and earthy mushroom sauce with complex flavors. The sauce is so delicious and hearty that you can actually eat it as a soup but it tastes much better on a thick, medium rare steak. Sliced mushrooms with garlic, onion, cream, brandy and Worcestershire creates distinguishable layers that please the palate. Sautéing, bringing everything to a boil and simmering creates those layers and then the sauce is ready for steak! Diane sauce began as a sauce commonly served with venison. Diane, the Roman Goddess that the sauce is named after, is believed to have, according to mythology, turned a man into a deer. The original recipe may have been created in 1907 by Auguste Escoffier who used truffles, cream and lots of black pepper. Over time it evolved, truffles were taken out of the recipe since the truffle is a very expensive product and was later featured on the menus of many restaurants in the 1950s.

Place of Origin: Recipe difficulty:
France Medium
Preparation Time: Cook Time:
10 minutes 15 minutes
Yields: 2 ½ cups of sauce, good for 4 servings

!!!! Ingredients

  • 2 tablespoons butter
  • 1 onion, finely diced
  • 2 garlic cloves, chopped
  • 1 ¼ cups sliced mushrooms
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 cup heavy cream
  • Salt
  • Black pepper
  • Handful of chopped parsley

How to Make !!!!?

!!!! Sauce – Step by Step Instructions:

1. Melt the butter in a pan over medium heat.
2. Toss the diced onion into the pan and sauté until softened and slightly browned. This will take about 3-5 minutes.
3. Add the garlic and mushrooms.
4. Cook while stirring occasionally for 2 more minutes.
5. Stir in the Worcestershire and mustard to enhance the base flavors of the sauce.
6. Pour in the cream and bring to a boil. The sauce will thicken during this time.
7. Reduce to a simmer.
8. Season with salt and black pepper.
9. Serve over steak.
10. Garnish with parsley if desired.

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Ideas to Use – !!!

Diane sauce is traditionally served with a ribeye, sirloin or Scottish beef steak but any steak will do. Also, consider spooning the sauce over mashed potatoes, a potato and parsnip combination or roasted chicken. For chicken, ensure to roast it with similar ingredients as the sauce. For example, you want to surround it with onion and garlic before roasting. A perfectly cooked pork chop also goes well with Diane sauce. It is like an elevated version of pork chops topped with creamy mushroom gravy. You can also transfer the Scottish beefsteak and gravy to a hefty roll to make one incredible sandwich.

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!!! is fit for:

Lacto-vegetarian, low-carb and pescatarian diets (Worcestershire has anchovies but you can make your own or use vegan Worcestershire).

Diane sauce is a delightful French classic that has this amazing way of making beef taste beefier. Perhaps it is the mushrooms that enhancethe meaty qualities of a good steak. It is super simple to make as well which is always nice. The onion and garlic build flavor from the start, the Worcestershire and mustard keep the flavor going while the mushrooms deliver earthiness andthe cream brings everything together. When making the sauce, don’t worry if you don’t have Worcestershire, soy sauce is just fine. You can also do a little plain yellow mustard although far from traditional. Just remember that it is more acidic than Dijon.

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Category: Savory sauces

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